Butterscotch Caramel Chocolate Cake
A rich, easy dessert for a crowd from Alice Karns.
|1 pkg German chocolate cake mix|
|1 jar butterscotch caramel ice cream topping|
|6 Heath bars, crushed|
|(1) 12-oz container extra-creamy Cool Whip|
Bake cake following baking directions for a 9x12-inch pan. Cool slightly, then, using a fork, pierce cake over entire surface. Pour butterscotch caramel topping over the cake.
Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible.
Makes 16 to 24 servings
Makes 16 — 24 servings